It's been a month and my cider is still bubbling. This batch for a reason I ignore never really bubbled like crazy like my previous batch that usually goes crazy during the first week. This batch is bubbling the same today after a month than it did during the first week of fermentation.
I did not do a gravity reading as I believe the less I open the containers and the less chance I have to contaminate my precious cider. I usually test gravity at the end to make sure it completely dry before I rack to secondary but always try to do it as late as I can.
I'm using freshly pressed cider with S-04 yeast and the temp is a constant 17.
Any comments or reason that could explain the slow fermentation ?
Making cider is easy. Making great cider is tricky.